Prepare the batter with homemade or market-bought dosa batter. Take a non-stick pan or cast-iron tawa heat it on a medium ...

Are traditional Indian staples like ghee, butter, parathas, and milk good for your health, or do they pose hidden risks? Expert insights reveal the right way to consume them for optimal well-being.

Ghee and butter both come from milk, but they are made in different ways. Ghee is made by heating butter until the water evaporates and the milk solids separate. Once removed, what remains is a pure, ...

A hot tawa is essential for making crispy dosas. Heat the tawa on medium-high for a few minutes before pouring the batter. Test the heat by sprinkling a little water, if it sizzles and evaporates ...

It is flavoured with mustard oil, ajwain, green chilies, ginger, and lemon juice, then cooked on a tawa with ghee. Served with curd or pickle. Mix whole wheat flour, salt, and water to form a soft ...

Dry skin can make the face feel tight, uncomfortable, and dull. It requires hydration from both the inside and outside. Good skin health starts from within. While skincare products are essential ...

Ghee, or clarified butter, is a staple in Indian kitchens. Whether you drizzle a generous dollop over boiled rice or parathas, or add a hint of it in your morning coffee- the benefits of ghee go ...

Adding a touch of ghee or butter enhances softness and ... or pan to medium-high heat before placing the roti on it. The tawa should be hot enough to make the roti puff up immediately upon contact ...

Remove from the pan and place them on a paper towel to absorb excess oil. You can serve these on small maki roti for ease of eating. For extra crunch, you can roll the tikkis in breadcrumbs before ...

They’re also a lot denser than roti canai. Malaysian roti canai on the other hand, is kneaded with ghee (clarified butter), resulting in a soft, stretchy texture. The dough is then flattened, folded, ...